中国白酒风味化学物质指纹图谱库构想及实践
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摘要
采用分析色谱技术,定量分析了飞天茅台、五粮液、枝江、白云边、山西汾酒、牛栏山二锅头及桂林三花酒等5大类7种不同香型的中国白酒。将其微量化学物质按国家卫生标准、体现白酒普通香味的微量化学物质以及具有特征香味的微量化学物质分为三大类,并按其含量和一定顺序用柱状图进行表达,从而得到其微量风味化学物质指纹图谱。尝试建立一种利用白酒微量化学物质指纹图谱鉴别白酒品质和香型的简易方法。
In this paper, the analytical chromatographic technique was used to quantitatively analyze seven different flavor types of Chinese liquor, including Feitian Maotai, Wuliangye, Zhijiang, Baiyunbian,Shanxi Fenjiu, Niulanshan Erguotou and Guilin Sanhua liquor. The trace chemical substances were classified into three categories according to the national hygienic standard, the micro chemical substances reflecting the common flavor of liquor and the micro chemical substances with characteristic flavor. In order to obtain the fingerprints of trace flavor chemicals, large groups of flavor chemicals were expressed by histogram according to their content and order. On this basis, the aroma types of Biyang Dongqi No. 1 wine and Hongxing Erguotou wine were classified and the contents of trace chemicals were compared. This work attempts to establish a simple method to identify the quality and flavor types of liquor by using fingerprints of trace chemical substances in liquor
In this paper, the analytical chromatographic technique was used to quantitatively analyze seven different flavor types of Chinese liquor, including Feitian Maotai, Wuliangye, Zhijiang, Baiyunbian,Shanxi Fenjiu, Niulanshan Erguotou and Guilin Sanhua liquor. The trace chemical substances were classified into three categories according to the national hygienic standard, the micro chemical substances reflecting the common flavor of liquor and the micro chemical substances with characteristic flavor. In order to obtain the fingerprints of trace flavor chemicals, large groups of flavor chemicals were expressed by histogram according to their content and order. On this basis, the aroma types of Biyang Dongqi No. 1 wine and Hongxing Erguotou wine were classified and the contents of trace chemicals were compared. This work attempts to establish a simple method to identify the quality and flavor types of liquor by using fingerprints of trace chemical substances in liquor
引文
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[4]吴拥军.酱(豉)香风味的研究进展[J].山地农业生物学报,2018,37(06):1-10.
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[6]孙其然,向平,沈保华,等.气相色谱-质谱指纹图谱在鉴别贵州茅台酒中的应用[J].色谱,2010,28(9):833-839.
[7]朱潘炜,周建弟,刘东红.不同年份成品黄酒对照GC-MS指纹图谱的建立[J].中国食品学报,2012,12(1):191-197.
[8] GB 2757-2012食品安全国家标准蒸馏酒及其配制酒[S]
[9] GBT5009.48-2003蒸馏酒及配制酒卫生标准的分析方法[S]
[10] GB 2757-1981蒸馏酒及配制酒卫生标准[S]
[2]张杰,程伟,潘天全,等.浓香型白酒风味成分研究现状及展望[J].酿酒,2019(01):29-32.
[3]郑佳,赵东,杨康卓,等.五粮液酿酒微生态与风味化学研究进展[J/OL].酿酒科技:1-5[2019-02-27].https://doi.org/10.13746/j.njkj.2018 342.
[4]吴拥军.酱(豉)香风味的研究进展[J].山地农业生物学报,2018,37(06):1-10.
[5]马龙利,张情亚,余德顺,等.HS-SPME结合GC-MS法建立金沙窖酒指纹图谱[J].中国酿造,2016,35(07):50-54.
[6]孙其然,向平,沈保华,等.气相色谱-质谱指纹图谱在鉴别贵州茅台酒中的应用[J].色谱,2010,28(9):833-839.
[7]朱潘炜,周建弟,刘东红.不同年份成品黄酒对照GC-MS指纹图谱的建立[J].中国食品学报,2012,12(1):191-197.
[8] GB 2757-2012食品安全国家标准蒸馏酒及其配制酒[S]
[9] GBT5009.48-2003蒸馏酒及配制酒卫生标准的分析方法[S]
[10] GB 2757-1981蒸馏酒及配制酒卫生标准[S]